This chapter focuses on plant-derived foods such as cereals, pasta, bakery, sweets, vegetables, salads, fruits, and spices etc and its exposure while handling. The main agents for infections from cereals pasta, bakery, and sweets are hepatitis A virus (HAV), Norovirus, Salmonell, and Staphylococcus aureus from handling, and Bacillus cereus from precooked, reheated rice. Agents recovered from baked foods but considered harmless for immune-competent hosts include Enterobacter, Lactobacillus, Klebsiella, and Serratia; Aspergillus, Candida parapsilosis, Fusarium, Penicillium, and Rhizopus. Infections from vegetables, fruits, and spices are diverse (Box 8.1), originating from soil, manure, waste irrigation, hands, and utensils. Vegetables are edible (nonwoody) bulk plant parts. Unwashed, raw vegetables are significant vehicles of viruses, bacteria, protozoa, and heminths. Acidic dressings, in general, prevent growth of Escherichia coli, Salmonell, Staphylococcus aureus, and some other agents. Green, cucumber, and carrot salads and ready-to-eat, cooked, and processed vegetables yielded Y. enterocolitica. Raw, unwashed vegetables and salads from endemic areas, and unsafe water for washing are hazards for the acquisition of E. histolytica/E. dispar. Fresh fruits can transmit viruses, bacteria, and protozoa. For handled fruits such as dates surprisingly little information exists on enteric bacteria. Bacteria do not replicate in honey. The main agents recovered from honey are yeasts and spore-forming bacteria (Bacillus and Clostridium).